It is necessary to have the right tools for any job, whether it’s building a bird house or baking brownies. Cocktails are no different. Check your bar for these cocktail essentials.

Shaker

The shaker is the most important tool in any bar. It’s used to make “shaken” cocktails – the ingredients are put in and shaken vigorously. There are three types of cocktail shakers: Cobbler Shaker, Boston Shaker and French Shaker.

Don’t have a cocktail shaker? Use two slightly flared glasses inverted over each other, or a glass jar with a screw-top lid.

Strainer

Strainers are usually used in conjunction with Boston or French Shakers, though they can be used with Cobbler Shakers to get a cleaner pour. There are two types: Hawthorne and Julep Strainers.

What if you don’t have a Hawthorne or Julep Strainer? Use a regular kitchen strainer with small perforations.

Jigger

A metal measuring device, the Jigger can look odd to newcomers. This little device is used to measure the liquid ingredients in a cocktail.

No jigger handy? Most shot glasses are 1.5 oz. Or use a tablespoon: ½ oz = 1 tbsp

Bar Spoon

This is a long handled spoon that is perfect for reaching to the bottom of tall glasses. You’ll need one of these if you make a lot of stirred and layered drinks, or if you need to fish cherries out of a jar.

Muddler

A muddler is use to mash ingredients at the bottom of the glass; this process releases the flavours, juices and oils from the fruit, mint or herbs to enhance the drink.

“Shaken”, “stirred”, “on the rocks”, “neat”, “dirty” – there are a variety of ways to take your cocktails, but what do they all mean?

Dirty Martini served with an olive and a little brine added to the mix.

Dry A cocktail that is not sweet; usually incorporates dry vermouth.

Naked Martini that is neither stirred nor shaken; includes gin or vodka ice cold from the freezer with a rinse or spray of vermouth.

Neat A single, unmixed liquor served without being chilled and with any water, ice or other mixer.

On the Rocks A liquor poured over ice cubes; or when just “rocks”, any drink served with or over ice.

Perfect Manhattan that is neither too dry nor too sweet.

Shaken A cocktail made by shaking the ingredients in a cocktail shaker.

Stirred A cocktail made by stirring the ingredients in a glass or mixing tin.

Straight Up A drink that is shaken or stirred with ice, then strained and served in a stemmed glass without ice. Also known as “Up” and can be confused with “neat”.

With a twist Add a twist of lemon or lime to the cocktail; usually hanging the garnish on the glass.

In the September issue of Quench, Sarah Parniak outlines the Draper Effect – the influence of popular shows like Mad Men in the increased popularity of classic cocktails. In her article, she mentions seven classic cocktails that are the foundation for every bartender – and ones you should commit to memory, so you can whip them up for guests and surprise them with your skill.

Manhattan

Combine the vermouth, bourbon, bitters and ice in a mixing glass. Stir gently, don’t bruise the spirits or cloud the drink. Place the cherry in a chilled cocktail glass and strain the whiskey mixture over the cherry. Rub the cut edge of the orange peel over the rim of the glass and twist it over the drink to release the oils, but don’t drop it in.

Martini

Martini

1 1/2 oz gin 3/4 oz dry vermouth 1 olive

Stir gin and vermouth over ice cubes in a mixing glass. Strain into a cocktail glass, add the olive, and serve.

The Martini has evolved into many variations, from dirty to apple; from dry to Lost in Space! But the traditional gin martini will always be the classic.

Negroni

Negroni

1 oz gin 1 oz campari 1 oz sweet vermouth

Stir over ice and pour into a rocks glass. Garnish with a lemon zest.

Old Fashioned

Old Fashioned

Mix sugar, water and angostura bitters in an old-fashioned glass. Drop in a cherry and an orange wedge. Muddle into a paste using a muddler or the back end of a spoon. Pour in bourbon, fill with ice cubes and stir.

Sazerac

Sazerac

Pour Ricard into a glass and swirl around to coat glass, discard any excess. Place the sugar, Peychaud bitters, and water into the glass and muddle with the back of a teaspoon. Almost fill the glass with ice cubes. Pour the bourbon over the ice cubes.

Sidecar

Sidecar

2 oz cognac 1/2 oz cointreau 1 oz lemon juice

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.